Chicken & Turkey Recipes
Thom's Recipe File
Chicken and turkey recipes are in
high demand. Why? Better marketing; at least
growers and packers are using better methods of
presentation, such as boneless, skinless portions.
Deep fat frying a whole turkey has become very popular,
as well as smoked turkey. Chicken and turkey have
also become very popular among diet and health-conscious
people. The main reason is that they are lower in
fat and cholesterol than most other meats.
Products are being developed all of the time to help
dieters reduce fat and cholesterol. Turkey and
chicken are used to make hot dogs and all kinds of
sausages. Deli meats made with poultry are
available and are not only low in fat but some products
are fat free.
Chicken and Turkey are generally thought of as having
two kinds of meat: light and dark. Light or white
meat is the breast and wing portions. They contain
less connective tissue and cook faster. The dark
meat is the leg and thigh portions. These portions
contain more connective tissue and fat and also take
longer to cook. This is a problem when roasting
whole birds, especially 20 lbs or more. The fact
that the breast and wing portions cook faster than leg
and thigh portions results in dry, overcooked light meat
or undercooked dark meat.
There are a number of ways to help this problem.
One method is to roast the turkey breast side down
during at least the first two or three hours. This
allows juices and some fat from the leg and thigh to
drain into the breast to keep it from drying out.
Although not as good, another method is to roast the
turkey on each side for half of the cooking time.
Other ways are to buy your turkey in portions such as
whole, bone-in or boneless breast. No need to
worry about getting the leg and thigh done.
Many recipes have been developed for poultry parts, such
as wings, and boneless, skinless breasts and thighs.
Fast food restaurants are also capitalizing on this
craze as well as upscale establishments.